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Preparation

In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.

While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.

Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.

Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.

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Recent Reviews

definitely my go to brisket for the last several years! I don't even read the recipe anymore and the quantities do not need to be precise at all. I have made some tweaks through the years that improve the recipe even more and that probably make it the dish I am asked the most to make! Be patient though...it really does take a day or two to prepare fully. It freezes amazingly well too!

ivanier from Auckland New Zealand /

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Most requested brisket recipe ever. Use 2 cups red wine, 1 cup water for added flavor. Caramelized onions add sweetness and texture. Make at least a day or two ahead. Definitely give this a try!

ansky from New Joisey /

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This has been my most requested brisket recipe for years. The only exception is I use 2 cups of red wine, 1 cup of water for added flavor. The caramelized onions give the gravy sweetness and texture. Fabulous.

ansky from New Joisey /

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After years of using the same brisket recipe, I decided to branch out. I searched on epicurious and found this fabulous recipe. I made it somewhat as stated, with a few additions from the reviews. I have to admit, it bested my "oh-your-brisket-is-fabulous" recipe. It was tender and the gravy was spot-on delicious. I substituted wine and beef broth for the water. I also found that I needed to add water while it was cooking. I cooked it in a pure convection mode in my oven and perhaps that dried the gravy out? Or the wine evaporated? Anyhow, it was superb and I definitely will be making it for many years to come.

jmc11 from San Diego, CA /

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The star of this show is the meat and the method of cooking it. After perusing a couple of dozen recipes for making a brisket, I chose this one based on the 4 star rating and the 89 reviews to make my very first brisket. The meat is a very flavourful cut and that shines through but on the whole, its almost as if it does so, despite the dish, Almost every one of the recipes I read had a massive pile of onions which ultimately had to have contributed a lot to the flavors but it was hard to tell. This cries for a little acid and I'm thinking mucho tomatoes, or some paste and a little vinegar, or wine. A seriously tasty chunk of meat that cries out for something more. Just an aside, I find myself quite alone in thinking this wanting, everyone else inhaled this, the non beef eaters returning for seconds.